OCEAN AVE BAR & KITCHEN
2551 N OCEAN AVE, Riviera Beach FL 33404 · 561-943-3145
Last inspected Feb 26, 2026 · 20 visits since September 2023
APR 24
OCT 24
MAR 25
MAR 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found At kitchen, rear area, approximately 5 small flying insects landing on boxes and empty trash cans.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
8 cases · $3,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025031395 | Mar 6, 2025 | May 6, 2025 | $600 |
| 2--2025032072 | Mar 10, 2025 | May 6, 2025 | $600 |
| 2--2024072036 | Oct 15, 2024 | Feb 17, 2025 | $400 |
| 2--2024027915 | Apr 18, 2024 | Jun 19, 2024 | $200 |
| 2--2023064975 | Nov 14, 2023 | Jan 23, 2024 | $400 |
| 2--2023054294 | Sep 12, 2023 | Nov 20, 2023 | $400 |
| 2--2022013652 | Feb 17, 2022 | May 5, 2022 | $800 |
| 2--2021043758 | Aug 12, 2021 | Oct 19, 2021 | $200 |
Inspection history
20 visits, newest first
Feb 26, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 11, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 10, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Live, small flying insects found At kitchen, rear area, approximately 5 small flying insects landing on boxes and empty trash cans.
Stop Sale issued due to food not being in a wholesome, sound condition. At walk in cooler, bags of cooked rice prepared at another location, vacuum packed, and delivered to establishment without proper date marking. See stop sale.
Mar 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority2 Intermediate2 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. At dry storage rack, 1 #10 can of sausage gravy.
Raw animal food stored in same container as ready-to-eat food. At cookline low boy, Raw hamburgers stored with cooked sausage in drawer. Advised operator of proper storage. Operator stored correctly.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At cookline make table, Raw chicken stored over cooked shrimp, with no physical barrier. Advised operator of proper storage. Operator stored correctly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler, lobster sauce dated 1/25. Operator discarded.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cook line and walk in cooler, vacuum sealed tuna and salmon thawed. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line lowboy, cut tomatoes (46F - Cold Holding); pooled eggs (49F - Cold Holding), not prepared or portioned today. Operator stated item held in unit approximately 2 hours. Advised operator of proper cold holding parameters.
Clam/mussel/oyster tags not marked with last date served. Some oyster tags not marked with last date used.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink located near can goods. Operator supplied paper towels.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cook line and walk in cooler, vacuum sealed tuna and salmon thawed. See stop sale.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream Reach in freezer, heavy ice buildup.
Dec 13, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauté grill station - make table - shredded cheese (59F - Cold Holding); shredded lettuce (53F); sliced tomatoes (55F - Cold Holding); blue cheese (46F - Cold Holding); sliced cheddar (53F - Cold Holding); cooked ground beef (52F - Cold Holding) drawers - sauté onions (44F - Cold Holding); raw beef sliders (52F - Cold Holding); steak (48F - Cold Holding); tilapia (46F - Cold Holding); cooked shrimp (49F - Cold Holding) fry station make table - shredded lettuce (51F - Cold Holding); diced tomatoes (51F - Cold Holding); feta cheese (52F - Cold Holding); chopped clams (47F - Cold Holding); butter (48F - Cold Holding); blue cheese (58F - Cold Holding); ham sliced (44F - Cold Holding); Canadian bacon (44F - Cold Holding) seafood station lowboy reach in - oysters (47F - Cold Holding); peel and eat shrimp (45F - Cold Holding); cooked spinach (47F - Cold Holding); shredded mozzarella (45F - Cold Holding) operator states all the above were not portioned or prepared today held overnight and more than 4 hours - see stop sale.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Moved front bar and created an outside bar with no plan review.
Oct 15, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauté grill station - make table - shredded cheese (59F - Cold Holding); shredded lettuce (53F); sliced tomatoes (55F - Cold Holding); blue cheese (46F - Cold Holding); sliced cheddar (53F - Cold Holding); cooked ground beef (52F - Cold Holding) drawers - sauté onions (44F - Cold Holding); raw beef sliders (52F - Cold Holding); steak (48F - Cold Holding); tilapia (46F - Cold Holding); cooked shrimp (49F - Cold Holding) fry station make table - shredded lettuce (51F - Cold Holding); diced tomatoes (51F - Cold Holding); feta cheese (52F - Cold Holding); chopped clams (47F - Cold Holding); butter (48F - Cold Holding); blue cheese (58F - Cold Holding); ham sliced (44F - Cold Holding); Canadian bacon (44F - Cold Holding) seafood station lowboy reach in - oysters (47F - Cold Holding); peel and eat shrimp (45F - Cold Holding); cooked spinach (47F - Cold Holding); shredded mozzarella (45F - Cold Holding) operator states all the above were not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauté grill station - make table - shredded cheese (59F - Cold Holding); shredded lettuce (53F); sliced tomatoes (55F - Cold Holding); blue cheese (46F - Cold Holding); sliced cheddar (53F - Cold Holding); cooked ground beef (52F - Cold Holding) drawers - sauté onions (44F - Cold Holding); raw beef sliders (52F - Cold Holding); steak (48F - Cold Holding); tilapia (46F - Cold Holding); cooked shrimp (49F - Cold Holding) fry station make table - shredded lettuce (51F - Cold Holding); diced tomatoes (51F - Cold Holding); feta cheese (52F - Cold Holding); chopped clams (47F - Cold Holding); butter (48F - Cold Holding); blue cheese (58F - Cold Holding); ham sliced (44F - Cold Holding); Canadian bacon (44F - Cold Holding) seafood station lowboy reach in - oysters (47F - Cold Holding); peel and eat shrimp (45F - Cold Holding); cooked spinach (47F - Cold Holding); shredded mozzarella (45F - Cold Holding) operator states all the above were not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm).
Handwash sink does not provide water through a mixing valve or combination faucet. At front bar.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Moved front bar and created an outside bar with no plan review.
Oct 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority9 Intermediate2 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Double drawer freezer - raw fish over French fries - operator moved fish to lower shelf.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Marinara sauce 10/07, Spinach dip 10/07.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauté grill station - make table - shredded cheese (59F - Cold Holding); shredded lettuce (53F); sliced tomatoes (55F - Cold Holding); blue cheese (46F - Cold Holding); sliced cheddar (53F - Cold Holding); cooked ground beef (52F - Cold Holding) drawers - sauté onions (44F - Cold Holding); raw beef sliders (52F - Cold Holding); steak (48F - Cold Holding); tilapia (46F - Cold Holding); cooked shrimp (49F - Cold Holding) fry station make table - shredded lettuce (51F - Cold Holding); diced tomatoes (51F - Cold Holding); feta cheese (52F - Cold Holding); chopped clams (47F - Cold Holding); butter (48F - Cold Holding); blue cheese (58F - Cold Holding); ham sliced (44F - Cold Holding); Canadian bacon (44F - Cold Holding) seafood station lowboy reach in - oysters (47F - Cold Holding); peel and eat shrimp (45F - Cold Holding); cooked spinach (47F - Cold Holding); shredded mozzarella (45F - Cold Holding) operator states all the above were not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauté grill station - make table - shredded cheese (59F - Cold Holding); shredded lettuce (53F); sliced tomatoes (55F - Cold Holding); blue cheese (46F - Cold Holding); sliced cheddar (53F - Cold Holding); cooked ground beef (52F - Cold Holding) drawers - sauté onions (44F - Cold Holding); raw beef sliders (52F - Cold Holding); steak (48F - Cold Holding); tilapia (46F - Cold Holding); cooked shrimp (49F - Cold Holding) fry station make table - shredded lettuce (51F - Cold Holding); diced tomatoes (51F - Cold Holding); feta cheese (52F - Cold Holding); chopped clams (47F - Cold Holding); butter (48F - Cold Holding); blue cheese (58F - Cold Holding); ham sliced (44F - Cold Holding); Canadian bacon (44F - Cold Holding) seafood station lowboy reach in - oysters (47F - Cold Holding); peel and eat shrimp (45F - Cold Holding); cooked spinach (47F - Cold Holding); shredded mozzarella (45F - Cold Holding) operator states all the above were not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm).
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. 8 bags Cooked rice dated 10/24 no specific date on label. Operator received from another store - actual prepared date 10/11. See stop sale.
Handwash sink does not provide water through a mixing valve or combination faucet. At front bar.
Handwash sink not accessible for employee use at all times. Dish area hand sink blocked by mop bucket and sanitizer bucket inside - operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. At back door hand sink and dish area sink - operator provided.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Moved front bar and created an outside bar with no plan review.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator utilizing time procedures with no written plan. Reviewed and emailed copy to operator.
Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Squeeze bottles of water and butter substitute not labeled.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed copy to operator.
Wild birds or squirrels present on ground/table/chairs/railings in outside dining room/bar. One bird landing on dining room chairs and floor. Operator removed from building.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on cart with clean utensils.
Employee with no beard guard/restraint while engaging in food preparation. Employee preparing eggs no beard guard.
Apr 19, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 18, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At mop sink by dish washing area approximately 5 small flying insects landing on the wall.
Rodent activity present as evidenced by rodent droppings found. At bar area syrup storage shelf approximately 3 rodent droppings
No paper towels or mechanical hand drying device provided at handwash sink. At cook line, operator provided paper towels.
No soap provided at handwash sink. At expo area handwashing sink no soap. Operator provided soap
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Operator corrected so as able to dispense.
Bowl or other container with no handle used to dispense food. At cook line single serve plastic container used as a scoop in container of Maranara sauce, operator discarded single serve container.
Covered waste receptacle not provided in women's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At dish washing area employee drink stored on same shelf and above shelf containing freshly wash dishes. Operator discarded employee drink.
No handwashing sign provided at a hand sink used by food employees. At expo hand washing sink no handwashing sign. Operator provided sign.
Standing water in bottom of reach-in-cooler. At pantry reach in cooler has standing water. At bar area reach in cooler
Feb 20, 2024Assigned to InspectorRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Dented/rusted cans present. At canned food storage shelves; 1 - 46oz can pineapple juice dented on seam. See stop sale.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2023.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Slinging glass door reach in cooler; macaroni and cheese (47F - Cold Holding). Operator stated not prepared or portioned today, being held on bottom shelf of cooler, multiple items blocking airflow from top, for less than 4 hours, moved to walk-in cooler. At Expo line ice bath; butter (61F - Cold Holding). Operator stated not prepared or portioned today, being held on ice not surrounding product level for 2 hours, moved to walk-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At house made tomato sauce (121F - Hot Holding). Operator stated tomato sauce was reheated on stove prior to being placed in steam table less than 2 hours prior, moved to be reheated to 165F.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line; Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm.
Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At bar hand wash sink and cook line hand wash sink; water temperature only reaching 77F. Operator stated hot water handles are broken and will be replaced.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Jan 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line; employee cracked raw shell eggs and then handled ready to eat onions without washing hands. Employee washed hands and changed gloves
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2023.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw needle tenderized beef stored over bacon. Operator moved bacon to higher shelf.
Handwash sink used for purposes other than handwashing. At dining room wait station; hand wash sink used as dump sink, ice, straws and used/discarded lemons in strainer inside sink. Operator removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line; uncovered employee beverage container on cutting board of make top cooler. Operator removed.
Dec 19, 2023□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2023.
Dec 19, 2023■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 8 live, small flying insects at inside bar, flying around/landing on liquor bottles/wall behind.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2023.
Dec 18, 2023■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 6 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 8 live, small flying insects at inside bar, flying around/landing on liquor bottles/wall behind.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2023.
Rodent activity present as evidenced by rodent droppings found. 20 rodent droppings in kitchen on floor in dry storage area. 6 rodent droppings in kitchen on floor on expo line. 5 rodent droppings in kitchen on floor of dish area. 3 rodent droppings in kitchen on floor of prep area. 3 rodent droppings in bar on floor under shelves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk-in cooler; commercially processed reduced oxygen packaged raw salmon (41F - Cold Holding), labeled to remove from packaging before thawing no longer frozen. See Stop Sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Breading station ice bath; buttermilk (61F - Cold Holding). Operator stated not prepared or portioned today, being held in ice bath for more than 4 hours. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Breading station ice bath; buttermilk (61F - Cold Holding). Operator stated not prepared or portioned today, being held in ice bath for more than 4 hours. See Stop Sale.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk-in cooler; commercially processed reduced oxygen packaged raw salmon (41F - Cold Holding), labeled to remove from packaging before thawing no longer frozen. See Stop Sale.
Nov 16, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 14, 2023Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Bar Dishwasher (Chlorine 0ppm). Operator primed machine(s), retested at chlorine 0ppm.
Nov 13, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 5 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Bar Dishwasher (Chlorine 0ppm). Operator primed machine(s), retested at chlorine 0ppm.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live, small flying insect in kitchen on cook line landing on steam table ladle handles. 6 live, small flying insects at inside bar flying around/landing on liquor bottles and soda gun.
Rodent activity present as evidenced by rodent droppings found. 12 rodent droppings in kitchen on floor in dry storage area. 1 rodent dropping in kitchen next to ice machine.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided consumer advisory, Operator Posted.
Food stored on floor. At walk-in freezer; case of raw chicken stored on floor. At walk-in cooler; bread tray stored on floor. Operator moved to shelf.
Sep 12, 2023□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Kitchen manager doesn't know how to kept track of shell fish tags, and reheating with-in 2 hours.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Only tag for oysters is the current one.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Exterior door has a gap at the threshold that opens to the outside. Observe at rear door in kitchen.
Sep 11, 2023■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 15 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority7 Intermediate2 Basic
Show 15 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observe employee touching sliced cheese with bare hand no gloves orAOP SEE STOP SALE.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observe employee touching sliced cheese with bare hand no gloves orAOP SEE STOP SALE.
Rodent activity present as evidenced by rodent droppings found. Observe approximately 30 droppings at dry storage located at the rear kitchen, approximately 5 on top of dishwasher in kitchen,approximately 3 behind chest freezer in kitchen
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe cheese sauce over 4 hours (107F - Reheating). See stop sale. Observe at walk-in refrigerator 4) observe at walk-in refrigerator soup,dairy,cooked pasta, chicken,,ground beef, fish, cooked potatoes,pork, (55-57F - Cold Holding) overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at cook line cooked onions (77F - Cold Holding). 1)Operator stated less then 2 hours and returned to refrigerator. 2) observe at Flip top refrigerator; sliced cheese (51-54F - Cold Holding) due to being overfilled. Operator placed the overfilled cheese in lowboy refrigerator. 3) observe at Draw refrigerator; pork ribs, beef (45F - Cold Holding). Operator moved to other refrigerator. 4) observe at walk-in refrigerator soup,dairy,cooked pasta, chicken,,ground beef, fish, cooked potatoes,pork, (55-57F - Cold Holding) overnight.
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Observe cheese sauce over 4 hours (107F - Reheating). See stop sale.
Clam/mussel/oyster tags not marked with last date served. Tags are discarded after uses.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Kitchen manager doesn't know how to kept track of shell fish tags, and reheating with-in 2 hours.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Only tag for oysters is the current one.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. Observe at both bar hand wash sinks. Operator placed soap at sink.
Observe can opener soiled with food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Exterior door has a gap at the threshold that opens to the outside. Observe at rear door in kitchen.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.